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Antioxidant activity and physico‐chemical parameters for the differentiation of honey using a potentiometric electronic tongue
Journal of the science of food and agriculture, 2017-05, Vol.97 (7), p.2215-2222
Juan‐Borrás, Marisol
Soto, Juan
Gil‐Sánchez, Luis
Pascual‐Maté, Ana
Escriche, Isabel
2017
Volltextzugriff (PDF)
Details
Autor(en) / Beteiligte
Juan‐Borrás, Marisol
Soto, Juan
Gil‐Sánchez, Luis
Pascual‐Maté, Ana
Escriche, Isabel
Titel
Antioxidant activity and physico‐chemical parameters for the differentiation of honey using a potentiometric electronic tongue
Ist Teil von
Journal of the science of food and agriculture, 2017-05, Vol.97 (7), p.2215-2222
Ort / Verlag
Chichester, UK: John Wiley & Sons, Ltd
Erscheinungsjahr
2017
Quelle
Wiley-Blackwell Journals
Beschreibungen/Notizen
BACKGROUND This work evaluates the capacity of a potentiometric electronic tongue to differentiate between types of honey (orange blossom, rosemary, thyme, sunflower, winter savory and honeydew honey) according to their antioxidant level. The classical procedures used to evaluate the antioxidant potential of honey are inappropriate for in situ monitoring on reception of batches of raw honey in the packaging industry. They are also destructive, time‐consuming and very tedious, requiring highly expert analysts and specialised equipment. RESULTS The electronic tongue system made with Ag, Ni, Co, Cu and Au was able to not only differentiate between types of honey but also to predict their total antioxidant capacity. The discrimination ability of the system was proved by means of a fuzzy ARTMAP type ANN, with 100% classification success. A prediction multiple linear regression model showed that the best correlation coefficient was for antioxidant activity (0.9666), then for electrical conductivity (0.8959) and to a lesser extent for aw, moisture and colour. CONCLUSION The proposed measurement system could be a quick, easy option for the honey packaging sector to provide continuous in‐line information about a characteristic as important as the antioxidant level. © 2016 Society of Chemical Industry
Sprache
Englisch
Identifikatoren
ISSN: 0022-5142
eISSN: 1097-0010
DOI: 10.1002/jsfa.8031
Titel-ID: cdi_proquest_miscellaneous_1893910845
Format
–
Schlagworte
antioxidant capacity
,
Antioxidants
,
Antioxidants - analysis
,
Discriminant Analysis
,
Electric Conductivity
,
Electronic Nose
,
Electronic tongues
,
Flowers - chemistry
,
Food science
,
Fuzzy systems
,
Helianthus
,
Honey
,
Honey - analysis
,
Honey - classification
,
Mathematical models
,
Packaging
,
physico‐chemical analysis
,
potentiometric tongue
,
Potentiometry - methods
,
Regression
,
Rosmarinus
,
Silver
,
Thymus
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